Description
This Spicy Butternut Squash and Sweet Potato Soup is a comforting, creamy, and flavorful fall favorite. Roasted butternut squash, sweet potatoes, and onions are seasoned with warm spices, simmered with vegetable broth, and blended to create a velvety soup with a hint of heat. Finished with coconut milk for richness, this vibrant soup is perfect for cozy meals and easy to customize with your favorite garnishes.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices & Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, ground cumin, ground cinnamon, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet. Spread them out evenly and roast for 25-30 minutes until the vegetables are tender and slightly caramelized, which enhances their natural sweetness and flavor.
- Sauté the Garlic: While the vegetables roast, heat a large pot over medium heat and add a bit of olive oil. Sauté the minced garlic for 1-2 minutes until it becomes fragrant and soft, being careful not to let it burn, as this will deepen the soup’s flavor.
- Combine and Simmer: Add the roasted vegetables to the pot with the garlic. Pour in the vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until silky.
- Add Coconut Milk: Stir in the coconut milk or heavy cream to impart richness and a smooth texture. Adjust the seasoning with additional salt and pepper as needed. Heat the soup through for another 2-3 minutes, but do not boil to maintain the delicate flavors.
- Serve: Ladle the hot soup into bowls and garnish with your favorite toppings such as croutons, fresh herbs like parsley or cilantro, or crunchy pumpkin seeds for added texture and presentation. Enjoy warm.
Notes
- You can adjust the level of spiciness by altering the amount of cayenne pepper.
- For a vegan option, use coconut milk instead of heavy cream and ensure the vegetable broth is vegan.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a thinner consistency, add more vegetable broth when blending.
- Adding a squeeze of fresh lime juice before serving can brighten the flavors.
